Go Back
+ servings
An angle view of gazpacho soup on a table topped with garnishes and a spoon to the right side of the bowl
Print Pin
4.6 from 5 votes

Easy Gazpacho Recipe

Gazpacho is a cold soup recipe made with fresh tomatoes and other fresh garden veggies and herbs. Served cold, this is a thirst quenching soup filled with flavor and healthy ingredients!
Course Main Dish
Keyword fresh veggie cold soup
Prep Time 20 minutes
refridgerate 2 hours
Total Time 20 minutes
Servings 6 servings
Calories 71kcal
Author Eileen xo

Ingredients

  • 6 medium vine-ripe tomatoes reserve 2 Tablespoons for garnish
  • 1 large cucumber, peeled and diced reserve 2 Tablespoon for garnish
  • 1 stalk celery, remove top and bottom, dice into small pieces
  • 1 medium red bell pepper, diced with seeds removed and discarded reserve 1 Tablespoon for garnish
  • 1 medium Vidalia onion, peeled and diced
  • 1 small jalapeno, diced and seeds removed
  • 2 cloves garlic, peeled and chopped
  • 2 Tablespoons Balsamic Vinegar
  • 3 Tablespoons olive oil
  • salt and pepper, to taste

Instructions

  • Into a blender, add the tomatoes, cucumber, bell pepper, onion, jalapeno, garlic, balsamic vinegar, olive oil, salt, and pepper. Blend well. 
  • Check the seasonings of the Gazpacho, adjust if needed. Refrigerate soup for at least 30 minutes.
  • Serve in bowls and top with diced cucumber, tomatoes, onions, or a jalapeno. An avocado is also awesome as a garnish.

Notes

  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Nutrition

Serving: 1cup | Calories: 71kcal | Carbohydrates: 2g | Protein: 0g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 119mg | Fiber: 0g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 5.3mg | Calcium: 8mg | Iron: 0.2mg